Topic
String bean
About: String bean is a research topic. Over the lifetime, 127 publications have been published within this topic receiving 3034 citations.
Papers published on a yearly basis
Papers
TL;DR: In this paper, the authors report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using the automated oxygen radical absorbance capacity assay with three different reactive species: (1) peroxyl radical generator, (2) hydroxyl radicals generator and (3) Cu2+, a transition metal.
Abstract: Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using the automated oxygen radical absorbance capacity assay with three different reactive species: a peroxyl radical generator, a hydroxyl radical generator, and Cu2+, a transition metal. Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity (μmol of Trolox equiv/g) against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8−3.9), cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8−0.5); kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others. The green and black teas had muc...
1,425 citations
TL;DR: Metal concentrations in the crops and soils were analyzed to evaluate the long-term effects of the spilled waste on the soil and the potential human exposure through food chains and showed that the physical-chemical properties of the soils obviously changed due to the different farming styles used by each individual farmer.
667 citations
TL;DR: The results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations, which depends upon cooking conditions (time, temperature, and medium of cooking).
Abstract: The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).
225 citations
TL;DR: Results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.
216 citations
TL;DR: Bile salt adsorption to food residues also might be an important factor in fat absorption and bowel function in patients with decreased bile salt concentration in the intestine, especially after bacterial deconjugation and dehydroxylation of the bile salts.
88 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2021 | 1 |
| 2020 | 3 |
| 2019 | 3 |
| 2018 | 3 |
| 2017 | 5 |
| 2016 | 2 |